Vision is only the beginning.
CULINARY IDEAS,
BROUGHT TO LIFE
Rob Gentile works across food, hospitality, media and culture to develop ideas with a clear culinary point of view.
Drawing on more than three decades in professional kitchens as a chef, restaurateur, owner and culinary director, he brings together creative vision, technical expertise and an understanding of what it takes to make an idea work in practice.
A good idea has to survive service.
Rob partners with restaurants, hotels, developers and hospitality groups to create culinary concepts that are distinctive enough to matter and disciplined enough to last.
Having spent his career creating, opening and operating acclaimed restaurants, he understands the relationship between the creative idea and everything required to deliver it consistently.
Engagements are shaped around the project and may include:
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Defining the culinary identity, point of view and guest experience.
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Creating original menus that are cohesive, distinctive and operationally sound.
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Guiding culinary development through new openings, repositioning and periods of change.
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Building the structures required for consistency, quality and execution.
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Developing culinary teams around technique, standards, culture and a shared understanding of the food.
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Senior-level creative and operational leadership for projects requiring continued oversight.
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